Pistachio Konafa with Flora

Prepare the Pistachio Filling

1. In a bowl, mix the finely chopped pistachios, sugar, and ground cardamom.
2. Pour in the melted Flora and mix well to create a cohesive pistachio filling. Set aside.

Assemble the Kunafa

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, separate and fluff the shredded phyllo dough to ensure it's not sticking together.
3. Brush the bottom of a baking pan with some melted Flora plant-based butter.
4. Take a handful of shredded phyllo dough and press it into the bottom of the pan, creating a thin layer.
5. Drizzle melted Flora over the first layer.
6. Repeat the process, layering the shredded phyllo dough and melted butter until you've used about half of the dough.

Add the Pistachio Filling

1. Spread the prepared pistachio filling evenly over the layered phyllo dough.

Continue Layering

1. Add the remaining shredded phyllo dough on top of the pistachio filling, layering it and drizzling melted Flora as before.

Bake

1. Place the assembled konafa in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and crispy.

Prepare the Sugar Syrup

1. While the konafa is baking, combine sugar, water, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 10-15 minutes to thicken slightly.
2. Optionally, add a few drops of rose water or orange blossom water for flavor.

Final Steps

1. Once the konafa is done baking, remove it from the oven and immediately pour the prepared sugar syrup evenly over it.
2. Allow the konafa to cool for a bit before slicing it into squares or diamonds.
3. Serve the pistachio konafa warm, and enjoy!